Braised Red Cabbage with Apple & Pecan

Festive Red Cabbage
Here is a long-time festive favourite of mine – honestly, I could eat it any day of the year – it’s super simple to cook and authentically festive and delicious. This would make a brilliant rainbow addition to your Christmas lunch or any other meal this December. And best of all, it can be prepared ahead of time.

Serves 6-8 // Prep 15 mins // Cook 45 mins

Time saving tips: the cabbage can be cooked up to 3 days in advance and kept in the fridge. The nuts and seeds can be toasted up to a week in advance and kept in an airtight container.

You’ll Need

  • 1 tbsp oil
  • 1 red onion, finely chopped thumb-sized piece ginger, peeled and grated (about 25g)
  • 1 red cabbage, quartered cored and shredded
  • 2 small eating apples (such as braeburn or cox), cored and sliced
  • 25g dried sour cherries
  • 2 star anise (optional)
  • 100ml red wine vinegar
  • 1 tsp coconut nectar
  • 25g pecans, roughly chopped
  • 15g sunflower seeds
  • 15g pumpkin seeds
  • pinch ground cinnamon

Step-by-step

  1. Heat the oil in a large wide saucepan.
  2. Add the onion and ginger and cook for 5 mins until just starting to soften.
  3. Add the cabbage and cook for another 5 mins.
  4. Add the cherries, star anise (if using), vinegar, coconut nectar and seasoning then cover and simmer for 15 mins.
  5. Uncover, add the apple slices and simmer for another 15 mins until the apple has softened, the cabbage is cooked and most of the liquid has evaporated.
  6. Whilst the cabbage is cooking, toast the nuts with a pinch of cinnamon and seasoning in a non-stick frying pan on a low heat for 3-5 mins until aromatic.
  7. Remove the star anise from the cabbage and serve with the toasted nuts and seeds sprinkled on top.

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